My eyes have recently been opened to the Empirical Legal Studies blog, full of interesting stuff. And as if by coincidence, this week they have a new guest blogger-- John Pfaff, from whom I took a Law and Econ class when he as a grad. student at Chicago some three years ago. I wrote an embarrassing paper about the advantage of supermajority rules for judicial confirmations, which he has hopefully forgotten.

As I have blogged before, the many loaves of bread coming out of my tiny oven have had one unifying feature-- a depressing lack of any sort of crunch in the crust. After much consultation with co-blogger and food-mentor Raffi, I have finally succeeded.

The key was a combination of a long rise in the refrigerator, a lot of steam, and baking the loaf on a couple pieces of oven tile so that I could cook it longer and hotter than on a baking sheet (where the bottom would surely have burned). I can only hope the feat repeats later this week. This one is a loaf of Mark Bittman's olive bread (3 cups flour, 1/3 cup olive oil, 1 cup water, 1 cup chopped oil-cured olives, 2 tsp salt, 2 tsp yeast). It might be even better than granola.